Mushroom Melt with Dill Aioli

I love this as a fancy alternative to plain grilled cheese, and the aioli is an instant hit. Spread the sauce on top of the bread for a messier, fork-needed meal. You'll have enough aioli for a second sandwich; it will harden in the fridge due to the olive oil, but softens quickly. It really only lasts a day.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 1816 Calories

Ingredients

• ½ teaspoon salt
• 1 egg yolk
• 2 tablespoons butter
• 1 teaspoon lemon juice
• ¼ cup olive oil
• 1 teaspoon dried dill weed
• 2 slices whole wheat bread
• 1 cup fresh baby spinach
• cayenne pepper, to taste
• 4 thick slices Cheddar cheese
• 1 garlic clove, chopped
• 2 large mushrooms, chopped

Recipe Instructions

Step 1

Combine garlic and lemon juice in a bowl; mix egg yolk in gently. Add olive oil, dill, salt, and cayenne; stir aioli until combined.

Step 2

Heat a large skillet over medium heat. Butter 1 side of each bread slice; place 1 butter-side-down into the skillet. Layer 2 slices Cheddar cheese, mushrooms, and spinach on the bread. Cover with 2 remaining slices of Cheddar cheese and the remaining slice of bread, butter side up. Fry sandwich until dark brown and crispy, about 5 minutes per side. Serve with aioli for dipping.